I grilled it for 2 minutes per side, over very high heat then
rapidly chilled it.

I then vacuum sealed it and cooked it in the sous vide at 133°F for about 45 minutes, though the time is quite flexible. It probably could be cooked in as little as 30 minutes and it would still be perfectly medium-rare after an hour and a half. That's the great thing about the sous vide!

I cut the steak to make a 4.1 oz. (cooked) serving. Adding in the zucchini, potato, and butter on the potato, the total was 539 calories. Not bad.

And I didn't eat 1/4 of the very delicious potato, so I actually consumed less than that. I did, however, serve it with Sebastini zinfandel, Sonoma, California, 2006, another 121 calories, so I gained some back.